Vegetable stew with spices
4 servings
30 minutes
Vegetable stew with spices is a true embodiment of Russian cuisine, combining simplicity and rich flavor. This aromatic vegetable mix with spices harks back to village traditions when housewives skillfully used seasonal products. Potatoes, carrots, turnips, and onions soaked in a rich broth and spicy sauce made from tomatoes, flour, and spices transform into a tender and hearty dish. Cloves and cinnamon add a subtle spiciness while fresh parsley completes the composition with freshness. The stew pairs wonderfully with rye bread or a side of porridge, and its warming taste is perfect for cozy family dinners. This dish is not only nutritious but also truly soulful, reflecting the hospitality of Russian cuisine.
1
Clean and wash the vegetables. Cut them into large cubes or wedges, and leave small onions whole. If using carrots, turnips, or swedes, they should be simmered in a small amount of water over low heat. Cabbage and beans need to be boiled in water beforehand. It's best to fry potatoes and onions in a pan with vegetable oil first.
- Potato: 500 g
- Carrot: 3 pieces
- Turnip: 2 pieces
- Onion: 2 pieces
- Vegetable oil: 3 tablespoons
2
Fry the flour in a small amount of oil in a pan, add the 'broth' from stewed or boiled vegetables, add finely chopped tomatoes or tomato puree, and bring the mixture to a boil.
- Wheat flour: 1 tablespoon
- Tomatoes: 2 pieces
- Meat broth: 2 glasss
3
Put all the vegetables in one pot and pour the sauce made from flour and tomatoes over them. Add salt, pepper, cloves, and cinnamon, cover the pot with a lid, and simmer for 15-20 minutes. Before serving, sprinkle the vegetables with parsley.
- Salt: to taste
- Ground black pepper: to taste
- Cloves: to taste
- Cinnamon: to taste
- Parsley: to taste
